Peanut Butter Cup

Steps

1. Microwave 60 g smooth peanut butter55 ml smooth peanut butter¼ cup smooth peanut butter90 g smooth peanut butter85 ml smooth peanut butter⅓ cup smooth peanut butter in a large bowl for 15 seconds to loosen it.
2. Whisk in 55 g caster or granulated sugar65 ml caster or granulated sugar¼ cup granulated sugar85 g caster or granulated sugar100 ml caster or granulated sugar⅓ cup + 1 tbsp granulated sugar, a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt and ½ tsp vanilla extract or paste½ tsp vanilla extract or paste½ tsp vanilla extract¾ tsp vanilla extract or paste¾ tsp vanilla extract or paste¾ tsp vanilla extract until smooth.
3. Slowly whisk in 100 ml whipping cream100 ml whipping cream¼ cup + 3 tbsp heavy cream150 ml whipping cream150 ml whipping cream⅔ cup heavy cream, then 240 ml whole milk240 ml whole milk1 cup whole milk360 ml whole milk360 ml whole milk1½ cups whole milk, until smooth and the sugar has dissolved.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
6. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
7. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g peanut butter cups40 g peanut butter cups1½ oz peanut butter cups60 g peanut butter cups60 g peanut butter cups2 oz peanut butter cups, then run Mix-in.